Corn flour halwa is a delicious and flavor-filled sweet dish originated from Middle Eastern countries and widely popular in the surrounding regions. Usually, it is made of sugar syrup but we have introduced slight variation in the making process. The recipe given below is an instant way of making halwa which is not dense or chewy like the traditional one, instead, it delivers a very soft and smooth sweet that melts in the mouth. This halwa is a simple and easy to make desserts that could be done in under 30 minutes and can be enjoyed as it is.
- 1 cup Corn flour
- 3 cup Water
- ¼ tsp Cardamom powder
- 1½ cup Sugar
- 2 tbsp Ghee, clarified butter
- 2 tsp Cashew, crushed into pieces
- 1 tsp Orange food color, optional
To Prepare Corn Flour Halwa
- Dilute cornflour and sugar in water and add a pinch of orange food color to it
- Roast the cashew nuts in ghee until it turns golden brown in color and reserve it for later use
- In a saucepan with medium heat, cook the cornflour mix until it starts to thicken by stirring it continuously
- Add ghee, roasted cashew, and cardamom powder and combine everything well
- Keep sauteing it until the mixture turns glossy and leaves the pan without sticking
- Remove the mixture from the pan and garnish it with chopped nuts
- Serve the delicious corn flour halwa as it is or cools down completely and slice it into pieces
Nutrition InformationYield 5 Serving Size 1 piece
Amount Per Serving Calories 391Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 20mgSodium 15mgCarbohydrates 79gFiber 2gSugar 60gProtein 2g
Disclaimer: Nutrition information comes from third-party apps and calculators. The information is purely an estimate and provided for information purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment.
Frequently asked questions
It is made from whole corn kernel.
Even though the cornflour and starch come from the corn kernel, both have a different purpose in using them in any recipe. Usually, corn starch is used as a thickening agent in foods. While the cornflour is not rich in gluten, it cannot be used for the same purpose.
Enjoy the recipe and let us know how it turned out for you!
If you have any other questions, please feel free to post them in the comment section below and we will try to answer them as soon as possible.